He wants the dishes elegant and refined, not overwhelming. There will be new tasting menus in the restaurant’s lounge with an emphasis on food. New and better wine glasses have been ordered.

The staff huddle was essential. Johnson has been training servers to know how the food on the menu is prepared and where the food comes from as well as what is on the serving plate.

“Nobody put them through this before,” Johnson said. “They’re like sponges. When they’re at the table now, they’ll know as much about the food — where it came from — as the guy cooking the food.”

Johnson became executive chef and general manager of Webster’s Prime on April 14. Webster’s is one of the true fine-dining restaurants in Kalamazoo. Most other high-end restaurants are casual-fine dining. Because that is a popular concept, Johnson plans to embrace part of that.

Bradley S. Pines / Special to the GazetteStefan Johnson, the executive chef and general manager of Webster's Prime, places an order for fresh locally grown root vegetables from Visser Farms in Zeeland.

“The vision for the restaurant has always been upscale, ‘center of the plate,’” Johnson said following the meeting. “My vision is to make that ‘center of the plate’ casual and fun.”

Webster’s history is full of awards but also leaves an impression of stuffiness.

The restaurant was one of the last in Kalamazoo to require sport jackets for men. Years ago, navy blazers were kept in a closet for those who came without. Jeans were frowned upon.

Now, the restaurant’s new steakhouse-theme features prime steaks, considered one of the best in the culinary world. The lounge has been successful in selling Michigan-made wine and craft beer, Johnson said. Webster’s bulky, heavy chairs have been replaced by more streamlined ones.

Johnson was previously sous chef at the popular Zazios, also located inside the Radisson, and has seen how people respond to food that is made adventurous, he said.

Johnson is excited about creating new plates for tasting different varieties of the same food product. He may offer a plate that has three grades of steak — prime, choice and select — and the customer will be able to taste the differences.

Another idea is to serve pork belly, pulled pork and spare ribs side-by-side. The plates will start in the lounge then may move to the menu in the dining room, Johnson said.